Banana Cookies

Banana Cookies

45

"The nuts in these cookies can be ground or finely chopped. For a different twist try using 1/2 cup toasted sesame seeds in place of the nuts."
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Ingredients

15 m servings 174 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  2. In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
  3. Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.

Reviews

45
  1. 54 Ratings

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Most helpful positive review

This is a great little recipe especially for the kids! It's like having banana-nut bread in a cookie. I changed a few measurements and ingredients and found that the recipe worked a bit better...

Most helpful critical review

Made these for my boys this afternoon - ages 2 and 4. While they liked them, I found them to be mediocre, at best. The dough was more like a runny batter, so the cookies came out very flat. R...

Made these for my boys this afternoon - ages 2 and 4. While they liked them, I found them to be mediocre, at best. The dough was more like a runny batter, so the cookies came out very flat. R...

This is a great little recipe especially for the kids! It's like having banana-nut bread in a cookie. I changed a few measurements and ingredients and found that the recipe worked a bit better...

Wow these cookies are fabulous. I make them without nuts and due to my son's egg allergy, I used an egg substitute. The cookies are cakey, as opposed to hard. They are so tasty and so addicti...

I used chopped pecans instead of the walnuts but I loved the cakey texture and richness of these little gems. Try them for using of over-ripe bananas instead of banana bread and you'll be pleas...

Pretty good cookies! Very moist. It was almost like eating banana bread. My kids loved these cookies.

This is an ok base recipe. My cooking time was about 9-10 min. And YES these are more of a mini cake not a cookie. It is not crunch or hard at all. I doctored mine up a bit. I used butter instea...

These are awesome. They were a hit with everyone, and appear to be more of a 'mini' muffin cookie than crunchy, nevertheless, went over very well, and less chance of crumbling when packing them...

Awful, carried this recipe around for 3 yrs. made them the other day, major dissapointment. Ugh, trashed both recipe and cookies? if you can call them that!

These were MEGA tasty. While they do tste more like banana bread in the shape of a cookie, I think they're definetly worth it. Not too difficult to make and everyone at home adored them. They e...